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CONVERSIONS FOR SUBSTITUTIONS
SUBSTITUTION FORMULAS: To use bittersweet or semisweet instead of unsweetened chocolate: For every ounce of unsweetened called for in the recipe, use 2 1/2 ounces of the bittersweet or semisweet chocolate. Decrease the sugar in the recipe by 2 1/2 to 3 tablespoons per ounce of original chocolate Decrease the butter in the recipe by 1/2 tablespoon per ounce of original chocolate EXAMPLE: ORIGINAL RECIPE: 4 OUNCES UNSWEETENED CHOCOLATE Bittersweet/semi sweet quantity would become: 4 x 2/12 = 10 ounces Sugar quantity would DECREASE as follows: 4 x 2 1/2 or 3, which is 10 to 12 tablespoons or (2/3 cup) less Butter quantity would DECREASE as follows: 4 x 1/2 or 2 tablespoons less
To use 64% chocolate instead of unsweetened: For every ounce of unsweetened called for in the recipe, use 1 3/4 ounces of the 66%. Decrease the sugar in the recipe by 4 teaspoons per ounce of original chocolate Decrease the butter in the recipe by 1/2 tablespoon per ounce of original chocolate
To use 72%% chocolate instead of unsweetened: For every ounce of unsweetened called for in the recipe, use 1 2/3 ounces of the 72%. Decrease the sugar in the recipe by 1 tablespoon per ounce of original chocolate Decrease the butter in the recipe by 1 teaspoon per ounce of original chocolate
To use High Percentage Chocolate instead of standard bittersweet or semisweet chocolate:
To use 64% chocolate instead of standard bittersweet or semisweet: For every ounce of chocolate called for in the recipe, use 20% to 25% less of the 64%. Increase the sugar in the recipe by 1 1/4teaspoon per ounce of original chocolate.
EXAMPLE: ORIGINAL RECIPE: 10 OUNCES BITTERSWEETCHOCOLATE Bittersweet/semi sweet quantity would become: 10 x 20% = 8 ounces of 64% Sugar quantity would become: 10 x 1 1/4 = 12 1/2 teaspoons or 1/4 cup plus 1 1/2 teaspoon more sugar.
To use 72% chocolate instead of standard bittersweet or semisweet: For every ounce of chocolate called for in the recipe, use 30% to 35% less of the 72%. Increase the sugar in the recipe by 1 1/2teaspoon per ounce of original chocolate.
Unsweetened Cocoa Powder instead of:
Unsweetened Chocolate: substitute 2 Tablespoons + 2 1/2 teaspoons for each ounce of chocolate originally called for.
Standard Bittersweet (50% - 55%): substitute 1 tablespoon cocoa powder + 1 tablespoon sugar + 1 1/2 teaspoons butter for each ounce of chocolate originally called for.
High Percentage Bittersweet (72%): substitute 1 tablespoon plus 2 1/4 teaspoons cocoa powder + 2 teaspoons sugar + 2 1/4 butter for each ounce of chocolate originally called for.
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